Try this Simple, Easy & Healthier Almond Butter Cookies recipe today! They are made with whole wheat pastry flour to lessen the cookie guilt!
2 1/2 cups whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter, softened, still cool
1 cup light brown sugar
1 cup granulated sugar
1 cup natural almond butter
2 large eggs
1 tsp pure vanilla extract
1 cup almonds (with skin), ground *see notes
1/4 cup coarse Turbinado sugar
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Line 3 baking sheets with parchment or cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
Beat butter in the bowl of a stand mixer with the paddle attachment for a few minutes until light and creamy.
Beat in both sugars until fluffy, about 3 minutes. Scrape the bowl and paddle as needed.
Beat in the almond butter and ground almonds until smooth.
Beat in the eggs until well incorporated.
In two additions, add in the flour mixture. Beat until well combined.
With lightly floured hands, roll 2 inch balls with the dough. Place on the baking sheets, about 2 inches between each cookie. I was able to fit 12 cookies on each baking sheet.
With the back of a fork, gently press down on each dough ball, and then again at a 45 degree angle. Sprinkle some coarse sugar over the tops of the cookies.
Bake cookies for 10-12 minutes. Let cool a few minutes, then transfer to cooling racks.
To make the almond meal (ground almonds) simply pulse the almonds in a food processor until you have the constancy of bread crumbs. Make sure to stop before you turn them into almond butter!